Light Trifle Cheesecake

• 10 large sponge finger biscuits, trimmed to fit
• 1/2 cup orange juice
• 2 sachets Lite passionfruit jelly crystals, dissolved in
• 2 cups boiling water
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup light sour cream
• 1/2 cup caster sugar
• 1 teaspoon gelatine, dissolved in 2 tablespoons boiling water
• 2 cups canned fruit, drained, or fresh fruit in season Safeway 1 lb For $1.28 thru 02/09

1. Arrange biscuits to completely cover base of a lined 22cm springform tin.
2. Combine orage juice and 1/4 cup jelly, drizzle over biscuits.
3. Refrigerate.
4. Beat Philly*, sour cream and sugar until smooth.
5. Stir in 3/4 of remaining jelly and all of the gelatine mixture.
6. (Reserve extra jelly for topping.)
7. Chill until mixture has thickened.
8. Pour over prepared base, refrigerate 1 hour to firm.
9. Arrange fruit on the top of filling, pour over remaining jelly and refrigerate until firm.

finger, orange juice, passionfruit jelly crystals, boiling water, light sour cream, caster sugar, gelatine, canned fruit

Taken from www.kraftrecipes.com/recipes/light-trifle-cheesecake-103229.aspx (may not work)